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Chocolate Coconut Cake

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Adjust Servings:
1/2 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsweetened cocoa powder
3/4 cup castor sugar
1/2 cup oil
1/2 cup yoghurt
1 egg
2 tsp vanilla
1/2 cup coconut shred
1/4 cup melted chocolate
desiccated coconut shreds

Chocolate Coconut Cake

  • Serves 8
  • Medium


  • Frosting:



This cake is THE cake to make in a jiffy, and thoroughly enjoy yourself licking chocolate off your fingers! This is a real home-style cake that throws ‘fancy’ out the window and allows you to revel in the joys of being a home cook.

One bowl required, a whisk, a spatula, no sifting business – just one thing at a time, one cake tin, no preparations and it literally takes 10 minutes! My kitchen boy gaped in awe as I shoved the cake batter into the oven and I gave my most triumphant grins possible!

Oh, and did I mention – you can make this into a naughty cake by adding a few drops of coconut liquor, or maybe Malibu? I’m not sure, but hey, give it a shot – it’s a cake, not much can go wrong!

The frosting is nothing to take home about – just some melted dark chocolate and sprinkling of shredded coconut – but never underestimate the power of simple and easy. This moist, sumptuous cake (I know, I’m bragging!) is a delight.

I suggest you bake it and pretend to be a real domestic goddess – pronto!

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Preheat the oven to 200C and grease and flour a medium 9” diameter cake tin.
Whisk the oil and sugar together in a large mixing bowl.
Add the egg, vanilla and yogurt and whisk until well combined.
Then add all the dry ingredients and fold with a spatula, followed by the coconut shreds.
Pour into cake tin and bake for 25 minutes.
Let the cake cool in the pan for 10 minutes before turning onto a cooling rack.


Spread melted chocolate on top of the cake and immediately sprinkle the coconut on top.
Let the chocolate set for 10 minutes before serving.

Kamini Patel

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